Last week, I had an exciting day exploring the desert town of Joshua Tree, CA with the team. We were there to capture some of the local interview subjects for this site, but we also enjoyed hiking through national parks, exploring charming towns, and most importantly, buttery There was also time to eat all the wonderful California produce that stands out this time of year, such as avocados. From zesty citrus fruits to the sweetest dates you’ve ever tasted. Yes, we’ll share the Joshua Tree Guide with you soon (with some great stories we captured), but for now, let’s take a look at this Golden Beet, Grapefruit, Avocado Salad and Crunchy Chickpeas.
This salad is inspired by the California sunshine. When I created it, I was daydreaming about how you feel when you spend all day outside on vacation and cook dinner barefoot in your bathing suit and cutoffs. are purchasing. Not only does it stain less than red beets, I like the sweet, mild taste of the golden variety. Adding chunks of avocado fat as a contrast was easy. Scroll down to see how this perfectly golden grapefruit and avocado salad pairs together.
Fry the beets first
This step is part of my normal Weekend Meal Prep — Beets take a long time to roast, so I like to knock them out as soon as I get home from the grocery store so they’re ready when I need them. Method is as follows.
- First, scrub the beets to remove any dirt, then cut off the stems and roots. Wrap the entire bunch of beets in a packet of foil and roast at 450 degrees for about an hour. Cooking time depends on the size of the beets. When you can easily insert a knife into the center of the beets, they’re done.
- Remove the beets from the oven, let them cool, and rub the outer skin of the beets with a paper towel. that’s it! These beets can be sliced and used in salads or stored in the refrigerator until ready to eat.
Next, make crispy roasted chickpeas
Crispy roasted chickpeas make a delicious salad topper or snack to keep on hand. Rinse the can of chickpeas, drain, and place in a towel to vigorously scrape the skin off the chickpeas. please do not worry. You don’t have to take them all.
- Pour the chickpeas onto a baking sheet, drizzle with olive oil, and sprinkle with a few teaspoons of chili powder and garlic salt. Spread evenly and bake until crispy, about 45 minutes. Shake the pan once or twice during cooking.
- Allow the crispy chickpeas to cool completely before storing them at room temperature in an airtight container.
Meanwhile, peel and slice the grapefruit
I don’t like carefully carving citrus fruits. I don’t mind a little white pith, so here’s my preferred method of slicing citrus for salads.
- Slice the peel on both ends of the grapefruit so that it can be held firmly on the cutting board. Then use a paring knife to remove the strips of skin around the fruit. Again, it’s okay if you don’t remove the pith from the fruit piece by piece.
- Rotate the grapefruit on its side and cut into rounds. You can leave them as big wheels, or slice the wheels in half if you want the pieces to be slightly smaller.
Finally, make the golden turmeric and honey dressing.
In blender, add:
- couple garlic
- peeled ginger
- Olive oil
- lime peel and juice
- turmeric powder
- rice vinegar
Mix, season with salt and pepper, and store in mason jars in the refrigerator for up to a week. This dressing is one of my favorite his. Extremely versatile, its honey sweetness and spice warmth make it an addictive drink that you’ll want to put on just about anything.
Tips for success
Prepare components in advance
I love making this salad for gatherings because it’s so easy to prep all the individual ingredients in advance, store them in the fridge, and when you’re ready to eat, assemble them and arrange them on a platter. It’s one of those dishes that feels effortless, but it packs a flavorful punch and is also a visual feast.
How to store leftovers
Leftovers are pretty storable, but it’s a good idea to remove the avocado before storing, as it will brown in the refrigerator. Add chunks.
Scroll down to find the recipe for this luscious grapefruit and avocado salad that you’ll keep making all summer long.